WO2011129737A1 - A method and an apparatus for recovering energy in hot- fill of a liquid food product - Google Patents

A method and an apparatus for recovering energy in hot- fill of a liquid food product Download PDF

Info

Publication number
WO2011129737A1
WO2011129737A1 PCT/SE2011/000059 SE2011000059W WO2011129737A1 WO 2011129737 A1 WO2011129737 A1 WO 2011129737A1 SE 2011000059 W SE2011000059 W SE 2011000059W WO 2011129737 A1 WO2011129737 A1 WO 2011129737A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
surplus
hot
section
temperature
Prior art date
Application number
PCT/SE2011/000059
Other languages
French (fr)
Inventor
Bodo Rewolle
Original Assignee
Tetra Laval Holdings & Finance S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tetra Laval Holdings & Finance S.A. filed Critical Tetra Laval Holdings & Finance S.A.
Priority to MX2012010605A priority Critical patent/MX2012010605A/en
Priority to CN201180015685.1A priority patent/CN102822059B/en
Priority to BR112012023712A priority patent/BR112012023712A2/en
Priority to US13/640,894 priority patent/US20130029020A1/en
Publication of WO2011129737A1 publication Critical patent/WO2011129737A1/en

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P70/00—Climate change mitigation technologies in the production process for final industrial or consumer products
    • Y02P70/10—Greenhouse gas [GHG] capture, material saving, heat recovery or other energy efficient measures, e.g. motor control, characterised by manufacturing processes, e.g. for rolling metal or metal working

Definitions

  • the present invention relates to a method of recovering energy in hot-fill of a liquid food product, the method comprising the steps that the product, in a heat exchanger, is heat treated and held at this temperature during a given predetermined interval of time, that the temperature of the product is reduced to the hot-fill temperature and, at this temperature, is filled into consumer packages in a filling machine, and that the surplus from the filling machine is cooled and recycled to production.
  • the present invention also relates to an apparatus for recovering energy in hot- fill of a liquid food product, the apparatus comprising a heat exchanger with a first section for heating of product, a second section for adapting the temperature of the product to the hot- fill temperature, and a third section in which the surplus from a filling machine is finally cooled, the apparatus also including a holding cell as well as requisite conduits.
  • So-called hot-fill of liquid foods is a common method, principally used as regards acidic products such as fruit juices, nectar or other types of soft drinks.
  • the pasteurized product is then filled at a temperature of 80-90°C direct into consumer packages.
  • Hot-fill is to be found in the preserving or canning industry and is a more economical alternative than sterile filling lines.
  • Capital investments costs for a hot-fill plant are considerably lower than for sterile plants and require fewer specific actions to be able to fill a product of long shelf-life.
  • Hot-fill in combination with acidic products, realises a ready-packed product which may be compared with sterile products and which has a shelf-life of 6-12 months.
  • One object of the present invention is to realise a method and an apparatus which permit recovering thermal energy from the surplus of product and returning the energy to production.
  • a further object of the present invention is to reduce production costs in hot- fill of a liquid food product.
  • Yet a further object of the present invention is that the apparatus according to the present invention gives a rapid pay-back despite increased capital investment costs.
  • the heat exchanger includes a fourth section in which the surplus of product from the filling machine is cooled so that the thermal energy from the product surplus is recycled to production before the product surplus is finally cooled.
  • Fig. 1 shows, in the form of a flow diagram, a conventional hot-fill plant
  • Fig. 2 shows, in the form of a flow diagram, a hot-fill plant according to the present invention.
  • Fig. 1 shows a hot-fill plant according to the state of the art.
  • Product enters the plant through a conduit 1 and is accumulated temporarily in a buffer tank 2 or an intermediate storage tank.
  • the product is preferably an acidic product, such as fruit or berry juice, nectar or so-called soft drinks.
  • acidic product is taken to signify a product which has a pH of below 4.6.
  • other products possessing a higher pH such as juice and milk mixtures or flavoured teas, may also occur in respect of hot-fill.
  • the product which is normally at a temperature of approx. 25°C, is pumped by means of a centrifugal pump 3 further to a heat exchanger 4.
  • the heat exchanger 4 is preferably a plate heat exchanger, but other types of heat exchangers may also occur.
  • the product is heated to pasteurization temperature, which, for acidic products, is 95-98°C. For products with a higher pH, higher temperatures are required. Heating takes place using hot water or steam from a central hot water supply 6, or alternatively a steam source.
  • the product In order for the product to be pasteurized, it is necessary that the product be held at pasteurization temperature for a given period of time, normally 15-30 seconds, depending upon product and pasteurization temperature.
  • the product is held at pasteurization temperature in a holding cell 7.
  • the holding cell 7 may consist of a pipe loop or alternatively a straight pipe of a predetermined length.
  • the temperature of the product is reduced to hot-fill temperature which is normally 80-95°C, preferably 85-90°C. The temperature is reduced in that the cooled hot water from the first section 5 is caused to pass the second section 8 before the cooled hot water is led back to the central hot water supply 6.
  • the hot product is supplied to a filling machine 10, where the product is filled into consumer packages. Since modern filling machines 10 require a certain constant pressure of the product into the filling machine 10, a certain product surplus will be obtained at the filling machine 10.
  • the product surplus may vary between 5 and 30 %, but a normal surplus is calculated to be approx. 10 %.
  • a cooled product When a cooled product is filled into packages, this constitutes no problem when the product is returned to production. But when a product is hot-filled, the surplus must be cooled down before the product surplus returns to production.
  • the surplus which departs from the filling machine 10 in the conduit 11 is normally cooled in a third section 12 of the heat exchanger 4.
  • the cooling is put into effect using cold water or cooling tower water which enters into the third section 12 of the heat exchanger 4 through the conduit 13.
  • the product is cooled in this third section 12 to a temperature of approx. 40°C.
  • the cooled product is returned in the conduit 14 to production and the buffer tank 2.
  • Fig. 2 shows a plant according to the present invention where it is possible to recover and recycle the thermal energy of the product surplus.
  • Product enters into the plant through a conduit 1 and is accumulated temporarily in a buffer tank 2 or an intermediate storage tank.
  • the product is preferably an acidic product, such as fruit or berry juice, nectar or so-called soft drinks.
  • the term acidic product is taken to signify a product which has a pH of below 4.6. However, other products with a higher pH, such as juice and milk mixtures or flavoured teas may also occur as regards hot-fill.
  • the product which is normally at a temperature of approx. 25°C is pumped by means of centrifugal pump 3 further to a heat exchanger 4.
  • the heat exchanger 4 is preferably a plate heat exchanger, but other types of heat exchangers may also occur.
  • the product is heated to pasteurization temperature, which for acidic products is 95-98°C. For products with a higher H, higher temperatures are required.
  • the heating takes place using hot water or steam from a central hot water supply 6, or alternatively a steam source.
  • the product In order for the product to be pasteurized, it is necessary that the product be held at pasteurization temperature for a given period of time, normally 15-30 seconds, depending upon product and pasteurization temperature.
  • the product is held at the pasteurization temperature in a holding cell 7.
  • the holding cell 7 may consist of a pipe loop or alternatively a straight pipe of a predetermined length.
  • the temperature of the product is reduced to hot-fill temperature, which is normally 80-95°C, preferably 85-90°C.
  • hot-fill temperature normally 80-95°C, preferably 85-90°C.
  • the temperature is reduced in that the cooled hot water from the first section 5 is caused to pass the second section before the cooled hot water is returned to the central hot water supply 6.
  • the hot product is led to a filling machine 10, where the product is filled into consumer packages. Since modern filling machines 10 require a certain constant pressure of the product into the filling machine 10, a certain product surplus will be obtained at the filling machine 10.
  • the product surplus may vary between 5 and 30 %, but a normal surplus is calculated to be approx. 10 %. When a cooled product is filled, this constitutes no problem when the product is returned to production. But when a product is hot-filled, the surplus must be cooled before the product surplus returns to production.
  • the product surplus from the filling machine 10 is led to a fourth section 15 of the heat exchanger 4.
  • the cooled hot water from the first section 5 and the second section 8 is caused to pass through the fourth section 15 of the heat exchanger 4 before the cooled hot water is recycled back to the central hot water supply 6.
  • the product surplus is cooled down to a temperature of 38-43 °C, preferably 40-42°C.
  • the product is led to the third section 12 of the heat exchanger 4 and the product surplus is cooled by means of cooling water or cooling tower water which enters into the third section 12 of the heat exchanger 4 through the conduit 13.
  • the product is cooled in this third section 12 to a temperature of approx. 35°C.
  • the cooled product returns in the conduit 14 to production and to the buffer tank 2.
  • the present invention realises a method and an apparatus for recovering the thermal energy which the product surplus in hot-fill contains and for recycling this energy to production.
  • the method and the apparatus give reduced production costs and the capital investment costs for the apparatus may rapidly be discounted against reduced production costs.

Abstract

The invention relates to a method and an apparatus for recovering energy in the hot-fill of a liquid food product. The product is heat treated in a first section (5) of a heat exchanger (4) and is held at this temperature during a certain time interval. The temperature of the product is adapted to the hot-fill temperature in a second section (8) of the heat exchanger (4). The product is hot-filled in a filling machine (10) and the product surplus from the filling machine (10) is cooled in a fourth section (15) of the heat exchanger (4). The product surplus is finally cooled in a third section (12) of the heat exchanger (4) and recycled to production.

Description

A METHOD AND AN APPARATUS FOR RECOVERING ENERGY IN HOT- FILL OF A LIQUID FOOD PRODUCT
TECHNICAL FIELD
The present invention relates to a method of recovering energy in hot-fill of a liquid food product, the method comprising the steps that the product, in a heat exchanger, is heat treated and held at this temperature during a given predetermined interval of time, that the temperature of the product is reduced to the hot-fill temperature and, at this temperature, is filled into consumer packages in a filling machine, and that the surplus from the filling machine is cooled and recycled to production.
The present invention also relates to an apparatus for recovering energy in hot- fill of a liquid food product, the apparatus comprising a heat exchanger with a first section for heating of product, a second section for adapting the temperature of the product to the hot- fill temperature, and a third section in which the surplus from a filling machine is finally cooled, the apparatus also including a holding cell as well as requisite conduits.
BACKGROUND ART
So-called hot-fill of liquid foods is a common method, principally used as regards acidic products such as fruit juices, nectar or other types of soft drinks. The pasteurized product is then filled at a temperature of 80-90°C direct into consumer packages.
The background to hot-fill is to be found in the preserving or canning industry and is a more economical alternative than sterile filling lines. Capital investments costs for a hot-fill plant are considerably lower than for sterile plants and require fewer specific actions to be able to fill a product of long shelf-life. Hot-fill, in combination with acidic products, realises a ready-packed product which may be compared with sterile products and which has a shelf-life of 6-12 months.
In all filling of liquid products in modern filling machines, a certain constant pressure of the product into the filling machine is necessary. This gives rise to a certain surplus which returns to production. As regards filling at low temperatures, this does not entail any losses of energy. But when the product is to be hot-filled, this implies that the surplus product must be cooled before it can return to production. If the surplus of product in hot-fill is 5-30 %, this entails that a not inconsiderable volume of thermal energy must be lost by cooling.
OBJECTS OF THE INVENTION
One object of the present invention is to realise a method and an apparatus which permit recovering thermal energy from the surplus of product and returning the energy to production.
A further object of the present invention is to reduce production costs in hot- fill of a liquid food product.
Yet a further object of the present invention is that the apparatus according to the present invention gives a rapid pay-back despite increased capital investment costs.
SOLUTION
These and other objects have been attained according to the present invention in that the method of the type described by way of introduction has been given the characterising feature that the product surplus from the filling machine is cooled in an extra step so that the thermal energy from the product surplus is recycled to production.
These and other object have further been attained in that an apparatus of the type described by way of introduction has been given the characterising feature that the heat exchanger includes a fourth section in which the surplus of product from the filling machine is cooled so that the thermal energy from the product surplus is recycled to production before the product surplus is finally cooled.
Preferred embodiments of the present invention have further been given the characterising features as set forth in the appended subclaims. BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
Preferred embodiments of the present invention will now be described in greater detail hereinbelow, with reference to the accompanying Drawings. In the accompanying Drawings:
Fig. 1 shows, in the form of a flow diagram, a conventional hot-fill plant; and
Fig. 2 shows, in the form of a flow diagram, a hot-fill plant according to the present invention.
The Drawings show only those details essential to an understanding of the present invention.
DESCRIPTION OF PREFERRED EMBODIMENTS
Fig. 1 shows a hot-fill plant according to the state of the art. Product enters the plant through a conduit 1 and is accumulated temporarily in a buffer tank 2 or an intermediate storage tank.
The product is preferably an acidic product, such as fruit or berry juice, nectar or so-called soft drinks. The term acidic product is taken to signify a product which has a pH of below 4.6. However, other products possessing a higher pH, such as juice and milk mixtures or flavoured teas, may also occur in respect of hot-fill.
The product which is normally at a temperature of approx. 25°C, is pumped by means of a centrifugal pump 3 further to a heat exchanger 4. The heat exchanger 4 is preferably a plate heat exchanger, but other types of heat exchangers may also occur.
In a first section 5 of the heat exchanger 4, the product is heated to pasteurization temperature, which, for acidic products, is 95-98°C. For products with a higher pH, higher temperatures are required. Heating takes place using hot water or steam from a central hot water supply 6, or alternatively a steam source.
In order for the product to be pasteurized, it is necessary that the product be held at pasteurization temperature for a given period of time, normally 15-30 seconds, depending upon product and pasteurization temperature. The product is held at pasteurization temperature in a holding cell 7. The holding cell 7 may consist of a pipe loop or alternatively a straight pipe of a predetermined length. In a second section 8 of the heat exchanger 4, the temperature of the product is reduced to hot-fill temperature which is normally 80-95°C, preferably 85-90°C. The temperature is reduced in that the cooled hot water from the first section 5 is caused to pass the second section 8 before the cooled hot water is led back to the central hot water supply 6.
In the conduit 9, the hot product is supplied to a filling machine 10, where the product is filled into consumer packages. Since modern filling machines 10 require a certain constant pressure of the product into the filling machine 10, a certain product surplus will be obtained at the filling machine 10.
The product surplus may vary between 5 and 30 %, but a normal surplus is calculated to be approx. 10 %. When a cooled product is filled into packages, this constitutes no problem when the product is returned to production. But when a product is hot-filled, the surplus must be cooled down before the product surplus returns to production. As is shown in Fig. 1, the surplus which departs from the filling machine 10 in the conduit 11 is normally cooled in a third section 12 of the heat exchanger 4. The cooling is put into effect using cold water or cooling tower water which enters into the third section 12 of the heat exchanger 4 through the conduit 13. The product is cooled in this third section 12 to a temperature of approx. 40°C. The cooled product is returned in the conduit 14 to production and the buffer tank 2.
Given that it is necessary to cool down the product surplus before it returns to production, the thermal energy which the product surplus contains is lost and more hot water or alternatively steam and cooling water are consumed in production.
Fig. 2 shows a plant according to the present invention where it is possible to recover and recycle the thermal energy of the product surplus. Product enters into the plant through a conduit 1 and is accumulated temporarily in a buffer tank 2 or an intermediate storage tank.
The product is preferably an acidic product, such as fruit or berry juice, nectar or so-called soft drinks. The term acidic product is taken to signify a product which has a pH of below 4.6. However, other products with a higher pH, such as juice and milk mixtures or flavoured teas may also occur as regards hot-fill. The product which is normally at a temperature of approx. 25°C is pumped by means of centrifugal pump 3 further to a heat exchanger 4. The heat exchanger 4 is preferably a plate heat exchanger, but other types of heat exchangers may also occur.
In a first section 5 of the heat exchanger 4, the product is heated to pasteurization temperature, which for acidic products is 95-98°C. For products with a higher H, higher temperatures are required. The heating takes place using hot water or steam from a central hot water supply 6, or alternatively a steam source.
In order for the product to be pasteurized, it is necessary that the product be held at pasteurization temperature for a given period of time, normally 15-30 seconds, depending upon product and pasteurization temperature. The product is held at the pasteurization temperature in a holding cell 7. The holding cell 7 may consist of a pipe loop or alternatively a straight pipe of a predetermined length.
In a second section 8 of the heat exchanger 4, the temperature of the product is reduced to hot-fill temperature, which is normally 80-95°C, preferably 85-90°C. The temperature is reduced in that the cooled hot water from the first section 5 is caused to pass the second section before the cooled hot water is returned to the central hot water supply 6.
In the conduit 9, the hot product is led to a filling machine 10, where the product is filled into consumer packages. Since modern filling machines 10 require a certain constant pressure of the product into the filling machine 10, a certain product surplus will be obtained at the filling machine 10.
The product surplus may vary between 5 and 30 %, but a normal surplus is calculated to be approx. 10 %. When a cooled product is filled, this constitutes no problem when the product is returned to production. But when a product is hot-filled, the surplus must be cooled before the product surplus returns to production.
The product surplus from the filling machine 10 is led to a fourth section 15 of the heat exchanger 4. The cooled hot water from the first section 5 and the second section 8 is caused to pass through the fourth section 15 of the heat exchanger 4 before the cooled hot water is recycled back to the central hot water supply 6. In this fourth section 15 of the heat exchanger 4, the product surplus is cooled down to a temperature of 38-43 °C, preferably 40-42°C. From the fourth section 15 of the heat exchanger 4, the product is led to the third section 12 of the heat exchanger 4 and the product surplus is cooled by means of cooling water or cooling tower water which enters into the third section 12 of the heat exchanger 4 through the conduit 13. The product is cooled in this third section 12 to a temperature of approx. 35°C. The cooled product returns in the conduit 14 to production and to the buffer tank 2.
Despite the capital investment which a fourth section 15 of the heat exchanger 4 would involve, calculations show that the reduction in consumption of hot water, or alternatively steam and cooling water, demonstrating that this investment gives a rapid pay-back. The saving also involves a reduced stress on the environment.
As will have been apparent from the foregoing description, the present invention realises a method and an apparatus for recovering the thermal energy which the product surplus in hot-fill contains and for recycling this energy to production. The method and the apparatus give reduced production costs and the capital investment costs for the apparatus may rapidly be discounted against reduced production costs.

Claims

WHAT IS CLAIMED IS:
1. A method of recovering energy in the hot-fill of a liquid food product, the method comprising the steps that the product, in a heat exchanger (4), is heat treated and held at this temperature during a given predetermined time interval, that the temperature of the product is reduced to hot-fill temperature and, at this temperature, is filled into consumer packages in a filling machine (10), and that the surplus from the filling machine (10) is cooled and recycled to production, characterised in that the product surplus from the filling machine (10) is, in an extra step, cooled so that the thermal energy from the product surplus is recycled to production.
2. The method as claimed in Claim 1, characterised in that the hot- fill temperature is 80-95°C.
3. The method as claimed in Claim 2, characterised in that the hot- ill temperature is 85-90°C.
4. An apparatus for recovering energy in hot-fill of a liquid food product, the apparatus comprising a heat exchanger (4) with a first section (5) for heating the product, a second section (8) for adapting the temperature of the product to the hot-fill temperature, and a third section (12) in which the surplus from a filling machine (10) is finally cooled, the apparatus also including a holding cell (7) as well as requisite conduits, characterised in that the heat exchanger (4) includes a fourth section (15) in which the surplus of product from the filling machine (10) is cooled so that the thermal energy from the product surplus returns to production before the product surplus is finally cooled.
5. The apparatus as claimed in Claim 4, characterised in that the product surplus in the fourth section (15) is cooled down to 38-43°C; and that the product surplus in the third section (12) is finally cooled to approx. 35°C.
6. The apparatus as claimed in Claim 5, characterised in that the product surplus in the fourth section (15) is cooled down to 40-42°C.
PCT/SE2011/000059 2010-04-13 2011-03-30 A method and an apparatus for recovering energy in hot- fill of a liquid food product WO2011129737A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
MX2012010605A MX2012010605A (en) 2010-04-13 2011-03-30 A method and an apparatus for recovering energy in hot- fill of a liquid food product.
CN201180015685.1A CN102822059B (en) 2010-04-13 2011-03-30 A method and an apparatus for recovering energy in hot- fill of a liquid food product
BR112012023712A BR112012023712A2 (en) 2010-04-13 2011-03-30 method and apparatus for recovering energy in a hot fill of a liquid food product
US13/640,894 US20130029020A1 (en) 2010-04-13 2011-03-30 Method and an apparatus for recovering energy in hot-fill of a liquid food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1000367A SE1000367A1 (en) 2010-04-13 2010-04-13 Method and apparatus for recovering energy during hot filling of a liquid food product
SE1000367-1 2010-04-13

Publications (1)

Publication Number Publication Date
WO2011129737A1 true WO2011129737A1 (en) 2011-10-20

Family

ID=44474948

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE2011/000059 WO2011129737A1 (en) 2010-04-13 2011-03-30 A method and an apparatus for recovering energy in hot- fill of a liquid food product

Country Status (6)

Country Link
US (1) US20130029020A1 (en)
CN (1) CN102822059B (en)
BR (1) BR112012023712A2 (en)
MX (1) MX2012010605A (en)
SE (1) SE1000367A1 (en)
WO (1) WO2011129737A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014100733A1 (en) * 2014-01-23 2015-07-23 Krones Ag Cooling system for container treatment plants
DE102016217342A1 (en) * 2016-09-12 2018-03-15 Krones Ag Filling plant for heat treatment and filling of a liquid
DE102017215436A1 (en) * 2017-09-04 2019-03-07 Krones Ag Apparatus and method for pasteurization and filling of medium

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3016815A (en) * 1958-05-19 1962-01-16 Francis P Hanrahan Apparatus for heat-treating liquid food stuffs
GB2131673A (en) * 1982-12-08 1984-06-27 Apv Int Ltd High-temperature treatment of liquids
EP0554961A1 (en) * 1992-02-07 1993-08-11 Friesland (Frico-Domo) Cooperatieve B.A. Method and apparatus for heat treating a fluid product
WO1999026844A1 (en) * 1997-11-20 1999-06-03 Tetra Laval Holdings & Finance S.A. Product recovery system for a hot liquid filling system
EP1598308A1 (en) * 2002-12-12 2005-11-23 Suntory Limited Liquid filling method and liquid filling device
US20070184157A1 (en) * 2006-02-07 2007-08-09 Citrus World, Inc. Hot fill and quick chill process for premium quality juice

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5571550A (en) * 1993-01-22 1996-11-05 Polny, Jr.; Thaddeus J. Methods for electroheating food employing concentric electrodes
SE513415C2 (en) * 1998-04-29 2000-09-11 Tetra Laval Holdings & Finance Method of maintaining pressure difference in a heat treatment plant for liquid food products
US20090280229A1 (en) * 2008-05-07 2009-11-12 Constantine Wendy L Method and apparatus for manufacturing protein beverages
DE102008056597A1 (en) * 2008-11-10 2010-05-12 Krones Ag Hot filling plant with heat recovery

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3016815A (en) * 1958-05-19 1962-01-16 Francis P Hanrahan Apparatus for heat-treating liquid food stuffs
GB2131673A (en) * 1982-12-08 1984-06-27 Apv Int Ltd High-temperature treatment of liquids
EP0554961A1 (en) * 1992-02-07 1993-08-11 Friesland (Frico-Domo) Cooperatieve B.A. Method and apparatus for heat treating a fluid product
WO1999026844A1 (en) * 1997-11-20 1999-06-03 Tetra Laval Holdings & Finance S.A. Product recovery system for a hot liquid filling system
EP1598308A1 (en) * 2002-12-12 2005-11-23 Suntory Limited Liquid filling method and liquid filling device
US20070184157A1 (en) * 2006-02-07 2007-08-09 Citrus World, Inc. Hot fill and quick chill process for premium quality juice

Also Published As

Publication number Publication date
BR112012023712A2 (en) 2016-08-23
CN102822059A (en) 2012-12-12
US20130029020A1 (en) 2013-01-31
SE534448C2 (en) 2011-08-23
CN102822059B (en) 2014-11-05
SE1000367A1 (en) 2011-08-23
MX2012010605A (en) 2012-10-05

Similar Documents

Publication Publication Date Title
JP4999935B2 (en) Pasteurization apparatus and pasteurization method with built-in heat pump
US10039295B2 (en) Method and device for heating a liquid product
JP2010516262A5 (en)
WO2012005502A3 (en) High-efficiency pasteurizing cooler
US9198456B2 (en) Apparatus and method for heating and sterilizing liquid food
US20130029020A1 (en) Method and an apparatus for recovering energy in hot-fill of a liquid food product
EP3065560B1 (en) Post-packaging pasteurization
Peesel et al. Energy efficiency measures for batch retort sterilization in the food processing industry
CN101766276B (en) Method for sterilizing and filling liquid cereal product
RU2004132542A (en) METHOD OF OPERATION OF INSTALLATION FOR PASTERIZATION OF PRODUCTS IN TANKS
CN206729117U (en) A kind of sterilizing beverages filling apparatus
EP2522236B1 (en) Method and apparatus for enhanced performance of a conventional continuous hydrostat
CN104663882B (en) A kind of multifunction energy-saving high-temperature sterilization system
CN208639515U (en) A kind of disinfection system
EP3160244B1 (en) A method for efficiently emptying a system with liquid product
JP7249104B2 (en) Pasteurization equipment and method of operating this pasteurization equipment
US20110030918A1 (en) Method and Device for Heating, In Particular Highly Viscous Products
CN215480828U (en) System for recovering wine-making distillation cooling heat source and recycling cooling water
US11377368B2 (en) Apparatus for producing and providing sterile water and method of operating the apparatus
CN101774522A (en) Spraying method for bottled drink spraying bottle cooler
WO2015074709A1 (en) A method and a device for heat treatment of a liquid food product
Widiatmo et al. Process Control of Milk Pasteurization using Geothermal Brine with Proportional Controller
CN204499329U (en) A kind of multifunction energy-saving high-temperature sterilization system
CN108606228A (en) A kind of beverage production process
EP3160243A1 (en) A method for efficiently filling a system with liquid product

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 201180015685.1

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11769155

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: MX/A/2012/010605

Country of ref document: MX

WWE Wipo information: entry into national phase

Ref document number: 8574/CHENP/2012

Country of ref document: IN

WWE Wipo information: entry into national phase

Ref document number: 13640894

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11769155

Country of ref document: EP

Kind code of ref document: A1

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112012023712

Country of ref document: BR

ENP Entry into the national phase

Ref document number: 112012023712

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20120919